This dish had the perfect amount of citrus – it made me wonder why I never make dishes with orange in them. I don’t like orange marmalade on it’s own, like in a sandwich, but man oh man is it good in this dish! And, if you add arugula, tangerines and pine nuts to any dish you have a winner! In the summer I also aim to have “summer” dinners and this one sure hit the mark! It was light, fresh, super tasty and refreshing!

Directions:

1) Preheat oven to 375 degrees F.

2) Combine the first 1/4 cup beer plus the orange juice, orange marmalade, and garlic in a small saucepan over medium heat; whisk until the mixture comes to a boil then reduce the heat to medium-low and simmer for about 10 minutes.

3) Heat a cast iron skillet over medium-high heat and add the olive oil. Add the salt & pepper seasoned chicken to the hot skillet, browning on both sides (about 5 minutes per side). After both sides are brown add the beer mixture to the skillet and use a wooden spoon to scrape any bits off the bottom of the pan. Pour in the remaining 1/4 cup of beer scraping off any stuck bits off the pan; stir in the beer & orange marmalade mixture and turn off the heat.

4) Place the chicken in the oven uncovered basting the chicken with the glaze in the bottom of the pan every 5 minutes and bake for about 20 minutes / until the chicken is cooked through.